Creamy Tuscan Orzo Bowl (Print)

Rich orzo cooked in creamy garlic-Parmesan sauce with sun-dried tomatoes and spinach.

# Components:

→ Pasta

01 - 1 ½ cups orzo pasta
02 - 4 cups vegetable broth

→ Vegetables

03 - 2 tablespoons olive oil
04 - 1 small yellow onion, finely chopped
05 - 3 garlic cloves, minced
06 - 1 cup sun-dried tomatoes, drained and sliced
07 - 4 cups baby spinach

→ Dairy

08 - ¾ cup heavy cream
09 - ½ cup grated Parmesan cheese

→ Herbs & Seasoning

10 - 1 teaspoon dried Italian herbs
11 - ½ teaspoon crushed red pepper flakes (optional)
12 - Salt and black pepper, to taste

# Directions:

01 - Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3 to 4 minutes until translucent.
02 - Add minced garlic and sliced sun-dried tomatoes to the skillet. Cook for 1 minute until fragrant.
03 - Stir in the orzo pasta and toast it by stirring frequently for 2 minutes.
04 - Pour in the vegetable broth and bring to a gentle simmer. Cook for 8 to 10 minutes, stirring occasionally, until the orzo is al dente and most liquid is absorbed.
05 - Lower the heat to low. Stir in heavy cream, grated Parmesan, Italian herbs, and crushed red pepper flakes if using. Mix thoroughly and cook for 2 to 3 minutes until creamy.
06 - Add baby spinach and stir until wilted. Season with salt and black pepper to taste.
07 - Serve the bowl hot, optionally garnished with extra Parmesan and a drizzle of olive oil.

# Expert Advice:

01 -
  • Quick and comforting meal for any weeknight
  • Packed with vegetables and full of Italian flavor
02 -
  • This recipe contains dairy and wheat ingredients
  • Sun-dried tomatoes may contain sulfites or be subject to cross-contamination
03 -
  • For extra protein try adding cooked white beans if you aren't vegetarian
  • Swap heavy cream for half-and-half for a lighter version
Back